If there is one thing that I L.O.V.E, it’s a healthy supper recipe that I can whip up in 20 minutes or less. Usually our schedule is jam packed- leaving me little to no time to do the ‘in depth’ cooking thing.
During our food truck season (@guiltfreeyeg), I’m generally putting in solid 12-16 hour days between that, my nursing practice, and taking care of my own health.⠀
So the LAST THING I want to do after cooking/working all day is challenge my brain to figure out a complicated recipe.
I mean, seriously.⠀
Who honestly has time for 30 ingredients and 2 hours of cooking?
Answer: not this gal.
And if your schedule has anything more on it than waking up and eating- I’m guessing you feel the same.⠀
Cue in, my favourite quick vegan dish.
👉🏻 It’s quick (15 minutes from start to finish)⠀
👉🏻 It’s simple (3 ingredients plus spices)⠀
👉🏻 And it’s freaking delicious (which is the most important part- let’s be honest)⠀
Ready for the recipe? You can check it out here:
Super Simple Vegan Quinoa Dish
- 1 cup (dry) quinoa⠀
- 1 package plain tempeh⠀
- 1 large bunch asparagus (chopped)⠀
- 1 low sodium vegetable stock cube⠀
- 2 cups water⠀
- 2 tsp avocado oil⠀
- 2 tbsp smoked paprika⠀
- 1 tbsp garlic powder⠀
- 1 tsp pink Himalayan salt⠀
STEP 1: Bring water to a boil in a small pot with vegetable stock cube. Whisk to dissolve. Add quinoa and reduce heat to medium low. Put a lid on the pot, and simmer for 15 minutes until all water is absorbed and quinoa is cooked.
STEP 2: Cut tempeh in half lengthwise. Slice into small strips. Heat oil in a large frying pan on medium heat. Add tempeh and spices, stirring to coat well. Spread tempeh into one even layer in the pan and cook until golden/crispy. Then flip each strip to cook other side the same.
STEP 3:Add chopped asparagus to pan. Add more oil or spices to suit your own taste buds. Stir until thoroughly cooked. Add cooked quinoa. Mix well. Serve immediately.⠀
There you have it! My absolutely favourite and quick vegan supper dish.⠀
Give it a try and let me know what you think!